This savory Fish Curry recipe is fragrant, wholesome, and bursting with flavor. Ready in just 20 minutes, this delicious dish makes for an incredible weeknight meal that the whole family is guaranteed to fall in love with.
What you need:
- 1 tbsp coconut oil
- 1/2 cup onion
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp. basil, chopped
- 1/8 tsp. red pepper flakes (optional, to taste)
- 2 cups cherry tomatoes, chopped
- 1 tbsp curry powder (or curry paste, more to taste)
- 1 cup canned lite coconut milk (full fat for Paleo/Whole30/Low Carb)
- 1.5 lbs white fish (cut into chunks, cod or other)
Heat the coconut oil over medium high heat. Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.
Add the tomatoes and cook until they soften and begin to release their liquid. Add the curry powder (or paste) and cook for 1-2 minutes until fragrant.
Add the coconut milk and bring to a simmer. Let cook for 5 minutes.
Add the fish. Cover and cook for 5-6 minutes flaky and cooked through. Top with more basil and season with salt, pepper, and lime juice as needed.
We hope you enjoy this delicious Fish Curry recipe.
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